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The role of thermostable proteinaceous a-amylase inhibitors in slowing starch digestion in pasta (2019)

First Author: Zou W

Attributed to: Modification of carbohydrate quality in cereals and its consequences for digestion and metabolism funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2018.12.023

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2018.12.023

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids